I like this soup because it’s fast, satisfying, and made with real ingredients. The combination of broccoli, carrots, and onions simmered in a creamy broth hits all the right notes of comfort food. The cheddar cheese melts in smoothly, giving the soup that velvety texture I crave. Plus, it tastes just like the Panera version—if not better—and I can control how thick, cheesy, or spicy I want it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¼ cup unsalted butter
½ cup diced yellow or white onions
1 cup shredded carrots (I use matchstick carrots, cut smaller)
2½ to 3 cups small chopped broccoli florets
1½ cups chicken broth
1 cup milk (I use skim/fat free)
1 cup heavy whipping cream
¼ cup all-purpose flour
1½ teaspoons kosher salt
½ teaspoon black pepper
Pinch of crushed red pepper flakes (or more to taste)
2 cups shredded cheddar cheese
Directions
I melt the butter in a large pot over medium-high heat, then add the onions, carrots, and broccoli. I cook them for about 5 minutes until they start to soften.
Next, I slowly pour in the chicken broth, milk, and heavy cream. While stirring, I sprinkle in the flour along with the salt, pepper, and crushed red pepper flakes.
I continue cooking and stirring the soup over medium heat until it thickens, which usually takes 10 to 15 minutes.
Once thickened, I stir in the shredded cheddar cheese until it’s fully melted and the soup is smooth and creamy.
I serve the soup hot, and it’s always a hit whether it’s a meal on its own or paired with crusty bread.
Servings and timing
This recipe makes 4 generous servings and takes just 30 minutes total—10 minutes of prep and 20 minutes of cook time. It’s one of my favorite quick meals, especially when I want something warm and homemade without spending all day in the kitchen.
Variations
When I want a thicker soup, I reduce the amount of broth slightly or let it simmer a bit longer. I sometimes add a dash of nutmeg for extra warmth, or a little Dijon mustard for a tangy twist. If I’m making it vegetarian, I simply use vegetable broth instead of chicken broth. I also like to use sharp white cheddar for a different flavor profile.
Storage/Reheating
I store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop, stirring frequently to maintain the smooth texture. If it thickens too much, I just add a splash of milk. This soup also freezes well—I pour it into freezer-safe containers and freeze for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge and reheat on the stove.
FAQs
Can I use frozen broccoli?
Yes, I’ve made it with frozen broccoli before. I just make sure to chop it into smaller pieces before adding it to the pot. It still works well and saves some prep time.
What kind of cheddar cheese is best?
I prefer using freshly shredded sharp cheddar. It melts better and gives a more intense flavor compared to pre-shredded cheese.
Can I make this vegetarian?
Definitely. I replace the chicken broth with vegetable broth and it still turns out just as creamy and flavorful.
How do I make it thicker?
If I want a thicker soup, I let it simmer uncovered a little longer or add a touch more flour while stirring constantly to avoid lumps.
Can I double the recipe?
Yes, I often double it when cooking for family or storing for later. I just make sure to use a large enough pot and adjust the cook time slightly if needed.
Conclusion
This Copycat Panera Broccoli Cheese Soup has become a staple in my kitchen. It’s rich, comforting, and comes together in just half an hour—perfect for busy days or relaxing nights in. With simple ingredients and a whole lot of flavor, I can enjoy one of my favorite restaurant soups any time I want, made fresh right at home.
